Recipe: Butterscotch Tarts (3)

BUTTERSCOTCH TARTS
2 dozen when baked in muffin tins

Crust:

Sift: 8 ounces of flour (2cups)
1 Tablespoon sugar
pinch of salt
Cut in: 5 ounces (10 Tablespoons) margarine

Beat: 1 egg yolk. Toss into the flour mixture with enough water to form a ball. Divide the dough into 24 even balls, about the size of a walnut, and pat each ball into the bottom and up the sides of a muffin tin cup in an even layer. Fill and bake.

Filling:

Mix well: 2 ounces (4 Tablespoons) soft butter,
1 cup brown sugar
1 teaspoon syrup
1 teaspoon vanilla
1 egg
1 handful each of sultana raisins and walnuts.

Divide the filling evenly among 24 muffin cups, lined with the pastry given above and bake at 350 degrees F until brown and set.
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Apple Butterscotch Tart

Preperation: 20 mins
Est. Cooking: 40 mins

1 pastry for single-crust pie
5 cups peeled and thinly sliced tart green apples
1 cup butterscotch chips
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup chilled butter or margarine
1 container ice cream or sweetened whipped cream

PREHEAT oven to 375 degrees F.

LINE 9-inch tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; sprinkle morsels over apples. Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling.

BAKE for 40 to 45 minutes or until apples are tender when pierced with a sharp knife. Remove side of tart pan. Serve warm with ice cream.
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Aunt Myra's Butterscotch Pie

1 baked pie shell
1 cup brown sugar
1/3 cup flour
1/4 tsp. salt
1 can evaporated milk
Water
Yolks from 4 large eggs
1/4 cup unsalted butter or margarine
1 tsp. vanilla

Mix brown sugar, flour and salt in heatproof bowl or top of double-boiler. Pour milk into 2 cup glass measure. Add water to make 2 cups. Whisk egg yolks and 1/2 cup of diluted milk in small bowl, whisk mixture into sugar mixture, then add remaining milk. Place bowl over saucepan of simmering water, and cook, whisking constantly 12-15 minutes until very thick. Remove. Add butter and vanilla; cool pour into pie shell and refrigerate.